Description
Rich, fudgy, and topped with a luscious chocolate glaze, Texas Sheet Cake Cookies bring all the flavors of the iconic dessert into a shareable, portable treat. With their gooey centers, crunchy pecans, and chocolatey glaze, these cookies are perfect for any occasion—whether you’re hosting a party or simply treating yourself.
Ingredients
For the Cookies:
- ½ cup semisweet chocolate chips, melted
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (1 stick) salted butter, room temperature
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- ¾ cup chopped toasted pecans
For the Glaze:
- 6 tablespoons salted butter
- ¼ cup milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
For the Cookies:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Melt the Chocolate Chips:
- In a microwave-safe bowl, melt the chocolate chips in 15-second intervals at 50% power, stirring between each. Let cool slightly.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2 minutes, until light and fluffy.
- Add Wet Ingredients:
- Mix in the egg, vanilla extract, and melted chocolate until combined.
- With the mixer on low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just smooth.
- Fold in the toasted pecans.
- Shape and Bake:
- Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8–10 minutes, rotating the pans halfway through. The edges should set while the centers remain soft.
- Cool the Cookies:
- Let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack.
For the Glaze:
- Melt the Butter:
- In a small saucepan, melt the butter over low heat.
- Whisk Ingredients Together:
- Remove from heat and whisk in the milk, cocoa powder, and vanilla extract until smooth.
- Gradually add the sifted powdered sugar, whisking until the glaze is thick and lump-free.
- Glaze the Cookies:
- Spoon the glaze over the cooled cookies, letting it drip down the sides for a classic Texas sheet cake look.
- Let the glaze set for about 1 hour before serving.
Notes
- Baking Tip: Slightly underbake the cookies to achieve a fudgy center.
- Toasting Pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Freeze baked and glazed cookies in a single layer for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American